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Preparation

Make curd:

Halve and pit nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.

Make crust:

Preheat oven to 375°F.

Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.

Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.

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Recent Reviews

I made this recipe as written and everyone loved it! Really loved it! The mix of nectarine and lime favors is plate licking good. The brown sugar crust is crisp and yummy. I served it with a small scoop of homemade vanilla ice cream. Everyone who says it's messy is right, but that's a small matter. Curd is not supposed to be be firm. The flavored and textures are outstanding.

peggy20 from Portland, OR /

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dumb question, but
can someone confirm
for me that the
nectarines are to be
peeled (as well as
halved and pitted)
before they are
pureed? i assume
they should be, but
the recipe does not
specify, which
doesn't persuade me
to go to the bother.
what else did they
forget?

ricw from Marblehead MA /

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I think it was fine, the brown sugar makes the crust pretty hard to cut, but it is tasty.

dutton from solana beach CA /

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The contrast between the sweet nectarines and tart lime curd is delicious! I like to add some lime zest to the curd to enhance the lime flavor. The first time we made this it got pretty messy and runny, so the second time we made it I decided to make the curd and crust a day ahead of time, and chill them together overnight. I also added an extra tablespoon of butter to help the curd set up. By the time I was ready to finish the tart, the curd was firm and held up much better under the weight of the nectarines! Yum!

A Cook from Seattle, WA /

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This was a HUGE hit!!! The balance of sweet, tart, and saltiness was perfect! I made this in a ceramic tart pan, but it was VERY difficult to remove. I let it sit at room temperature before attempting to remove a slice and it was a little easier. next time, I will use a springform pan. My pan was a 10.5 inch round and I doubled the recipe...it was just enough. This a new favorite in my house!